Skorubrew #17 ( Ready )

This beer was done at the same time as #16 and then split into 2 fermenters

Grain Bill

Maris otter Malt 1.5kg

Caramalt 300g

Toffee Malt 300g

Lactose 120g

Rice 200g

Hop Schedule

7g mosaic dry hop

10g lemongrass dry hop

Method

Mash at 70C for 1 hour

Batch sparge with water 70-75C

Tasting 7.5 /10

My saison dry hopped with lemon grass. Has an interesting little tang to it. Has much less of a Belgian flavour than the #16 and is more rounded. Still more of a slow drinking winter beer than a refreshing saison